Grilled Peaches With Mascarpone And Honey Recipes

GRILLED PEACHES WITH THYME, MASCARPONE AND HONEY

Grilled Peaches with Thyme, Mascarpone and Honey image

Provided by Emeril Lagasse

Categories dessert

Time 13m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 large ripe peaches, halved and pits removed
6 tablespoons honey, plus more for serving, optional
1 1/2 teaspoons chopped fresh thyme leaves
8 ounces mascarpone cheese, at room temperature

Steps:

Preheat a grill to medium-high.
Place the peaches cut side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on the grill. Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet and drizzle evenly with the 6 tablespoons of honey. Sprinkle with the thyme, then place the dish on the grill and cover the grill. Continue to cook until the peaches are soft, about 5 minutes, again depending on the grill. Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Divide the mascarpone evenly among the plates and drizzle with additional honey, if desired. Serve immediately.

GRILLED PEACHES WITH CITRUS MASCARPONE

Grilled Peaches with Citrus Mascarpone image

Provided by Michael Symon : Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 ripe peaches, pitted and halved
1/4 cup honey
2 tablespoons unsalted butter
Zest and juice of 1 lemon or 1/4 cup white wine
8 ounces mascarpone
1/2 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 orange
Juice of half an orange
Whole roasted salted almonds, crushed, for serving
Shortbread cookies, crushed, for serving

Steps:

Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
(Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)

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